Food rail for Tuesday, Nov. 25, with a tip about green beans, an easy recipe for peanut butter cookies and more.
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Tip of the Week: Know your green beans
We all know what a green bean is, but what happens when a recipe calls for snap beans, string beans, wax beans or haricot vert? They are all the same beans, except for the wax bean, which is yellow.
Slender beans that are crisp and unblemished are the best. They store in a plastic bag for up to five days in the vegetable crisper.
-- The Repository
Easy recipe: Peanut Butter Cookies
1 1/3 cups oat flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup margarine
1/2 cup peanut butter or almond butter
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon vanilla
Preheat oven to 375 degrees.
Stir together flour, baking soda and salt.
In mixer bowl, beat margarine for 30 seconds. Add peanut butter and sugars. Beat until fluffy. Add egg and vanilla. Beat well.
Shape into balls. Place 2 inches apart on ungreased cookie sheet. Press tines of fork on cookie to make criss-crosses.
Would You Buy It? Beer Chips
Product: Beer Chips
Details: Thick-cut, kettle-style potato chips coated with beer, sugar, honey and salt
Availability: Order online at www.beerchips.com.
Comments: The taste of beer was subtle in the chips; for some testers, it was overpowered by sweetness. Regardless, we found the chips crispy, salty and oh-so-easy to chug.
Would you buy it? Yep. Bottoms up.
-- State Journal-Register
Tzatziki is a great yogurt based sauce. Which vegetable is the main ingredient used in its preparation?
Answer is at bottom of column
Wise to the Word: Devon cream
Devon (DEHV-uhn) cream, also called clotted cream, is an English concoction often called for in desserts. It is the semi-solid layer of cream that forms when unpasteurized milk is heated.
It often is spooned atop desserts and spread with jam on scones for a traditional English “cream tea.” It is available in gourmet shops at $8 for 6 ounces.
-- The Repository
Number to Know: 14
Grams of fat in two tablespoons of Hidden Valley Ranch Dressing
The Dish On … “Real Food: What to Eat and Why” by Nina Planck
A vital and original contribution to the hot debate about what to eat and why, “Real Food” is a thoroughly researched rebuttal to dietary fads and a clarion call for the return to old-fashioned foods.
In lively, personal chapters on produce, dairy, meat, fish, chocolate and other real foods, Planck explains how ancient foods like beef and butter have been falsely accused, while industrial foods like corn syrup and soybean oil have created a triple epidemic of obesity, diabetes and heart disease.
Planck grew up in Virginia selling vegetables at farmers’ markets and later created the first farmers’ markets in London, England. In New York City, she ran the legendary Greenmarkets.
From the Beer Nut’s Blog
I’m a big fan of beers that are aged in barrels or aged with wood chips, preferably oak.
I typically seek these beers out and seem to enjoy the flavors the wood and its previous use impart in the beers. Many times, if there are two versions of the beer, I prefer the one aged with wood.
Try Great Divide’s Oak Aged Yeti Imperial Stout, one of my favorite beers. If you like a little more subtlety with your wood-aged beer, the Allagash Curieux, Odyssey and Musette are all aged in wood barrels.
To read more from the Beer Nut, visit http://blogs.townonline.com/beernut/
Food Quiz Answer
GateHouse News Service