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Millstream Brewing Co.

Millstream Brewing CoIowa's Oldest Brewery

Three Amana men decided to revive the art that had not been practiced in the Amana Colonies for years - the art of brewing beer. Carroll F. Zuber and brothers James and Dennis Roemig dreamed of building a small brewery to produce small batches of hand brewed beer reminiscent of Europe's finest.

To brew the best they needed the best, so they called on one of America's premier brewers, Joseph Pickett Sr., who helped in the brewery design, in the development of the beers, Millstream Lager and the robust, Schild Brau. Later, Millstream brewers, developed the zesty Millstream Wheat Beer.

In 1985 Millstream Brewing Co. opened its doors - the first brewery to operate in Amana since 1884. So the Millstream Brewery was born and so it has come to be recognized as the home of quality brews of rewarding taste.

The Story Continues in 2000 with the sale of the brewery to Chris Priebe, Tom and Teresa Albert. Chris is naturally handy and keeps the brewery in tip-top shape. Chris also is a trained brewer from the Siebel Institute of Brewing Technology and has brought many years of brewing experience to Millstream. Teresa is an excellent people person and handles all the sales and marketing. Tom is our warehouse and production manager. He is the "glue" that binds the place together. It takes a good team to run a good brewery!

These owners are committed to continually making quality brews, one batch at a time. With a current count of 33 national awards and 1 international award, Millstream speaks of some of the finest beer made in the Midwest today. The brewers have introduced many different styles of beer to Millstream Brewery and with the passing of the higher alcohol law change in spring of 2010, many more styles will be coming out! The Brewery hopes to be able to reach out to local consumers in new and exciting ways.

Millstream Beers - Year Round Beers, Seasonal Beers and the Brewmasters Extreme Series

Millstream Brewing
835 48th Ave Amana IA 52203
PH: 319-622-3672
teresa@millstreambrewing.com 

via www.millstreambrewing.com


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Mushrooms - A GREAT Carb-Check Diet Food!

Mike Thayer 2016 (2)By Mike Thayer

I love mushrooms, all edible varieties, White Button, Chanterelle, Crimini, Shiitake, Portabello, Oyster and my favorite....  The coveted Morel.

Mushrooms are an excellent add to the Carb-Check Diet because they are so versatile and the carb count is almost negligible.  One cup of mushrooms (pieces/sliced) has anywhere from 2-5 grams of protein and just 2-5 grams in carbs, depending on the variety. 

You can grill them, saute them, stir-fry them, bake them, deep-fry them or eat them raw.  Include them in any number of dishes, soups, salads, casseroles, create some great appetizers or make them the main dish.

The flavors range from bland, to nutty, to beefy.  White Button mushrooms for example are considered somewhat bland in flavor, but that's actually a good thing, because they can take on just about any flavor you decide to add to them.  They're great in salads for that very reason, they provide a nice texture contrast to lettuce and really absorb and enhance the flavors in the salad dressing.   Paired with a steak, button mushrooms embrace the steak's juices and steak sauce.  And speaking of steak, Shiitake and Portabello mushrooms deliver an almost beefy flavor and can be main dishes.

Here's a go-to recipe for me, especially during grilling season:

Marinated Portobello Mushrooms

Portobello Mushrooms (yes, the big ones) are indeed the 'steak' of veggies, one of the few veggies that can be made into a meal of its own and one of the few veggies that can handle being in a marinade for hours to take on added flavor without turning to mush.

Ingredients:

  • 4 mushroom caps, cleaned, stems removed
  • 1/2 cup olive oil
  • 1 Tablespoon steak sauce
  • 1/2 Tablespoon garlic powder
  • 1 teaspoon dried, minced onion
  • 1 teaspoon Kosher salt
  • 1 teaspoon black pepper

 Directions:

Place the mushrooms in a large Ziplock bag, set aside.  Mix the remaining ingredients together in a small bowl, pour over the mushrooms and marinade in the fridge for at least two hours.  When the coals are hot, place mushrooms over direct heat, gill side down, reserve the marinade for basting.  Grill for about 10 minutes, turning every two minutes and basting.  Despite the marinade, mushrooms can dry out, hence, the basting.  Serve immediately.  These are excellent served as a side, sliced up and enjoyed.  They're also fantastic served on a bun with lettuce and tomato like a burger.  They're also quite nice over a bed of pasta with some Parmesan.

For more information about the Carb-Check Diet, to include tips and recipe ideas, go to:  www.carbcheckdiet.com

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Grilling Good Eats - Grilling Basics and Recipes

By Mike Thayer

Some people call it grilling, others call it BBQ (I’ll talk about the difference later), but to borrow a snippet from the United States Postal Service creed, rain or shine, snow or sleet… you can deliver great grilled eats on any given day! It’s true, sunny days are optional. Anytime is grilling season, even if there’s a foot of snow on the ground where you live! Any day is a great day to light the charcoal, fire up the gas grill, load up the smoker, take the lid off the portable Weber, heck, rub two sticks together - it doesn’t matter how - put some meat on the fire!

Don’t forget the tongs…..

via www.grillinggoodeats.com


Cottage Cheese - another great low-carb snack

By Mike Thayer

Cottage cheeseDon't reach for the chips!

Serve yourself a helping of small curd cottage cheese with 4% milkfat instead.

Yes, natural fat is actually a good thing for your body.  Don't do the skim stuff (besides, it doesn't taste as good).

A serving of good old fashioned cottage cheese provides you with 11 grams of protein and just 5 grams of carbs.  Compare that to a serving of Nacho Cheese Doritos, just 2 grams of protein and 16 grams of carbs....  If you're trying to limit yourself to 40 grams of carbs per day, that's a whopping 40% of your allowance packed in what, like 14 chips?  OUCH!

And here's the kicker....  The cottage cheese has 5 grams of fat, natural fat (the good kind your body can process efficiently) and the chips have 8 grams of fat, the processed-not-good-for-your-body kind...... 

Cottage cheese not only tastes great, but it will stay with you much longer than those chips will.  In other words, you'll feel fuller, longer, thanks in large part to that protein. 

Eat it plain, dress it with chopped chives, give it a dash of fresh ground black pepper, sprinkle on some flax seed.   Cottage cheese, is another dose of YUM!

via www.carbcheckdiet.com

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Carb Check Diet - Day 2 Menu

By Mike Thayer

Is there a better way to start your day than with bacon?

Breakfast

  • 3 slices of bacon
  • 2 cups fresh spinach, slightly wilted
  • 1/2 cup shredded cheddar cheese

This meal provides you with about 32 grams of protein and just 5 grams in carbs.  Great start!

Snack

  • 3/4 cup cucumber slices
  • 2 ounces of Colby Jack cheese (2 slices)
  • 2 Tablespoons Ranch dressing

This snack provides you with about 15 grams of protein and 6 grams of carbs.  Cumulative total:  47 grams of protein and 11 grams in carbs.

Lunch:

  • 1/4 pound hamburger patty
  • 1/2 cup chopped green bell pepper
  • 1/4 cup chopped onion
  • 2 Tablespoons steak sauce

That's 26 grams of protein and 14 grams in carbs.  Cumulative total:  73 grams of protein and 25 grams of carbs.

Snack

  • 6-8 Kalamata olives
  • 1 Tablespoon olive oil

That's 0 grams of protein and 3 grams in carbs.  Cumulative total:  73 grams in protein and 28 grams of carbs.

Dinner:

  • 6 ounce fillet of fish
  • 1/2 cup cauliflower florets
  • 1/2 cup broccoli florets
  • 1/2 cup mushrooms, sliced
  • 2 Tablespoons garlic/herb butter
  • 1 Tablespoon Italian dressing

This great meal provides 24 grams of protein and 13 grams in carbs.  Cumulative total for the day is 97 grams in protein and 41 grams in carbs.  What a great Day 2!

via www.carbcheckdiet.com


Grilling Good Eats: Chapter 10 - Veggies

Grilling Good Eats

by Mike Thayer

If you aren't really a big fan of veggies now, you will be once you start grilling them!  Adding veggies to your grilling menu really opens up a whole new world of flavors to your grilled fare.  Just about any vegetable can be done on a grill, simply dressed in olive oil, salt and pepper.  Serving on a skewer makes for a nice presentation.  And make no mistake, veggies taking on that hint of smokiness is WAY better than that stove-top boiled variety of green beans your mom might have made.....  

Corn on the Cob

When  it comes to doing veggies on the grill, corn is king in my book.  I'm from Iowa, the Tall Corn state, so I'm a bit biased of course, but to me it's tough to beat a bite into some slightly caramelized, farm fresh corn on the cob prepared over hot coals, simply seasoned with salt, pepper and a kiss of garlic butter.  It's another dose of YUM!  If you can find a variety called, "Honey & Cream" at the Farmer's Market, GET SOME!   TIP:  When it comes to corn on the cob, fresh is key!  Prepare your corn on the cob the same day you buy it if possible.  The longer you let the corn sit in your fridge, the more those natural sugars of the corn turn to starch, which means, not nearly as good a bite!  Three days in the fridge and your corn turns into - eh.....

Ingredients:

  • Six ears of corn, husk and silk removed
  • 2 Tablespoons white sugar
  • 6 Tablespoons butter
  • 1 Tablespoon garlic powder
  • Salt and pepper to taste

Directions:

The key to great grilled corn on the cob, is par-boiling it before putting it on the grill.  Par-boiling ensures the ears will cook evenly, the last thing you want are over-done AND under-done spots on an ear of corn!  Fill up a large pot about 3/4 full of water and bring to a boil.  Add the sugar and a pinch of salt.  Stir to dissolve the sugar.  Add the corn, cover, turn off the heat and let those ears cook for about 5-7 minutes.  While that corn is cooking, In a small grill-safe bowl, melt that butter, add the garlic powder, stir to incorporate over in-direct heat.  Remove the corn from the pot, pat the ears dry and place them on the grill over direct heat, brushing them with the garlic butter and hitting them with salt and pepper.  Rotate, brush and dash until desired level of caramelization is achieved.  Corn on the Cob is kind of like hot dogs, some people like just a few grill marks, some people like a little char. 

via www.grillinggoodeats.com


Veggies are excellent prepared on the grill

Ingredients

  • Equal parts of cauliflower florets, baby carrots and baby portabella mushrooms (stems removed)
  • Tablespoon of olive oil
  • Pre-cooked bacon pieces (leftover from breakfast works great)
  • ¼ cup to 1/2 cup Kansas City style BBQ Sauce
  • A dash of seasoning salt
  • A hit of bourbon (optional)

Directions
In a medium-sized bowl, drizzle the veggies with the olive oil and seasoning salt, toss lightly. Using a veggie tray over the coals, grill the cauliflower, carrots and mushrooms until the cauliflower and carrots are tender crisp and just start to caramelize. It doesn't take long over high heat.   Remove the grilled veggies and toss with the bacon pieces and the BBQ sauce in a serving bowl. Salt and pepper to taste. Delicious!   Serving Option:  In a grill safe bowl over indirect heat, warm up the BBQ sauce and the bourbon, bringing it to a slow simmer, until it starts to bubble.  Do this in advance of grilling the veggies to let some of the alcohol cook out and NEVER pour alcohol into/onto anything over the hot coals!

via www.grillinggoodeats.com


Carb Check Diet - Day 1 Menu

By Mike Thayer

A good diet needs a good start, so start off your day with some solid protein!

Breakfast

  • 1/4 pound of pork sausage
  • 1 Tbsp olive oil
  • 1/4 cup chopped onion
  • 1 egg, slightly scrambled
  • Two slices of American cheese

You can either brown up the sausage in patty form in one pan while you cook up the onion and eggs in another, top each with cheese.....  Or you can crumble up the sausage and combine it with the onion and eggs for a one skillet breakfast, topped with cheese.  It's up to you! 

This breakfast delivers about 28 grams of protein and less than 5 grams in carbs.  That's good body fuel!

Snack:  You get to eat between meals with this diet!  Pace it to about 3 hours between eats.  Did you have breakfast at 6am?  Have a snack at 9am.  Then there's lunch at 12pm, a snack at 3pm, dinner at 6pm.

  • 5-6 cherry tomatoes
  • 2 ounces of Colby Jack cheese (2 slices)
  • a drizzle of olive oil

This snack delivers about 13 grams of protein and 5 grams in carbs.   So the cumulative total, the breakfast and this snack, is 41 grams of protein and 10 grams in carbs.

Lunch:

  • 6 ounce chicken breast
  • 1/2 an avocado, sliced
  • 1/4 cup Colby Jack cheese, shredded
  • 2 Tablespoons Ranch dressing

It's a dose of YUM!  With this lunch, your body receives 52 grams of delicious protein and just 9 grams in carbs.  The cumulative meal/snack total is now at 93 grams of protein and 19 grams in carbs.

Snack

  • Red Bell pepper, sliced
  • 2 Tablespoons Ranch dressing

A nice tide-you-over-until-dinner snack, it provides you with about 2 grams in protein and 7 grams in carbs.  Cumulative Total:  95 protein grams and 26 carb grams.

Dinner:

  • 6 ounce boneless pork chop
  • 1 slice of bacon, crumbled
  • 1/2 an avocado, sliced
  • 2 cups fresh spinach, slightly wilted
  • 1 Tablespoon Italian dressing

This is another does of YUM!  This dinner provides your body with 59 grams of protein and 12 grams in carbs.  So what's your total for the day?  Your protein intake was 154 grams and your carb intake was 38 grams.

This was an excellent start on the diet and tasty too!

via www.carbcheckdiet.com