Hopp Diva's Blog


Hello Fellow Female Brewers! June 28, 2012

Filed under: Diva's Brew-ha,Low Fat Diva Blog — Hopp Diva @ 12:14 pm

For many years I was not a “beer girl”, then after college when I was super poor I found I really liked Rolling Rock, which at that time was a pretty cheap beer.  Then as I moved around my taste changed and beer was not a favorite at all.  Speed ahead a few years, marriage happened, children happened, children left home for college, moved away, bla,bla,bla.  Enter one Mr. Beer Kit for Christmas, whalaaaa – homebrew.  Actually the kit was given to my husband but after some time we started making the different batches together.  We graduated him to a much larger system and kept the Mr. Beer for me so I could do  “pilot brews” (new phrase I discovered when I interviewed female brewers).  Right now I have a Himmel Beer in my 2.5 gallon carboy and I’m so excited to taste the end result.

If you brew or are wishing you could start a brewery (like me), I have a pdf I want to post here from the Brewers Professional Alliance.  This group has it all for you from thinking stage until you pour your upteenth glass of beer in your brewery.  Check them out!



Some Great Jam Recipes! July 25, 2011

Filed under: Low Fat Diva Blog — Hopp Diva @ 4:06 pm

Before Summer slipped away from me I wanted to try canning some jam.  I have noticed for a couple of years now, at the farmers markets that I have been going to, that many people are back into canning.  After finding out the basics of what I needed (and my mom stopped laughing as well as giving me the “I told you so” look), I took out some recipes that my good friend Dawn gave me.  The recipes do have liquor in them but remember it isn’t much and it looses all the alcohol content once the jam is cooked.  The liquor only makes the fruit “pop” with flavor.  I”m going to give you all three recipes that I have.  Most of the fruit is in season right now and what better time to give canning a try?    Enjoy:)   Comment’s/questions  1lowfatdiva@gmail.com

Pear With Frangelico Jam

4 cups chopped Bartlett or Anjou pear pulp

2 T.b lemon juice

1 1/2 packages powdered pectin or 2/3 cup from bulk

5 cups sugar

1/3 cup Frangelico

Pear pulp – Wash pears, core and slice them up.  Place them into a food process unpeeled.  Chop them for a few seconds.  The additional roughness of the chopped skin in the jam provides a nice texture.

Put the pear pulp and the fresh lemon juice into a large nonreactive pot.  Bring to a boil.  Add the pectin and return to a boil.  Slowly addd the sugar, stirring constantly.  When the mixture begins to boil, add the Frangelico.  Bring the jam to a boil again and boil for about 1 minute or until the jam sheets off the spoon.  Pour into how sterilized jars.  cover with new, clean, hot caps.  Process in a boiling water bath for about 10 minutes.  Remove jars from bath, listen for the “ping” sound so you know the jar has sealed.  Let the jars cool completely. Store in a cool, dark place until you enjoy them or give them away.

Makes about 7 8oz jars of jam


Blueberry Jam

4 cups chopped blueberries

3 Tlb. of fresh lemon juice or lime juice

1/2 cup water (or key lime liqueur)

1 1/2 packages powdered pectin

5 cups sugar

Combine the chopped blueberries, lemon/lime juice and water/liquor in a large nonreactive pot.  Bring to a boil.  Add the pectin and return to a boil.  Add the sugar slowly, stirring constanntly to prevent scorching.  Bring to a boil again and boil for 1 minute or until jam sheets off the spoon.  When ready, pour into how, sterilized jars.  Cover with new, clean, hot caps and process in a boiling water bath for 10 minutes.  Remove from water bath and place on rack to cool and listen to the “ping”.  When jars have cooled and everyone has pinged, store in a cool, dark place.

Makes 7 8oz jars.


Strawberry Jam With Triple Sec Liqueur

4 cups chopped, fresh unsweetened strawberries

2 Tlb fresh lemon juice

1 1/2 packages powdered pectin

5 cups sugar

1/3 cup Triple Sec Liqueur

Place strawberries and lemon juice in a large nonreactive pot.  Bring to a boil.  Add the pectin and return to a boil.  Add the sugar slowly, stirring constantly.  Bring to a boil again and boil for 1 minute or until jam sheets off the spoon.  When ready, add the triple sec and bring to a boil once more.  Pour into hot sterilized jars.  Cover with new, clean ,hot caps and process in a boiling water bath for 10 minutes.  Remove from the water bath and place on rack to cool.  Listen for the “ping”.  Once jars have cooled, store in a cool, dark place.


Hearty Stew March 11, 2011

Filed under: Low Fat Diva Blog,Main Dishes & Sandwiches — Hopp Diva @ 12:59 pm

I have two recipes for you for this month’s Women’s Lifestyle Magazine.  The first is a wonderful Hearty Stew that has some ingredients you will be amazed at and the other is a Pulled Pork.  Yes, you read that correct, pulled pork.  Normally pulled pork is quite high in fat but I have found a way to make it with a different cut of meat and it is wonderful!

Both recipes call for a Brown Ale.  Although I did make it with beer you can use only low fat chicken stock.  Before you become too leery about the beer remember all the alcohol is cooked out of the recipe long before you eat it.  One of the recipes takes 2 hours to make and the other is in a slow cooker for over 8 hours.  The flavor the ale provides to the dish is a richness that truly is worth the venture.   Enjoy:)  Send comments/questions to 1lowfatdiva@gmail.com

Low Fat Pulled Pork

Hearty Low Fat Stew

Low Fat Version Of Pulled Pork

3 # of Pork Tenderloin

2 Tlb. Cumin

6-8oz Dark Malt Porter Beer ( or you can use a Bordeaux)

1 cup Ketchup

3 Tlb Cider Vinegar

4 Cloves Minced Garlic

2 Pinches of Red Pepper

1 Tlb. Molasses

2 Tlb. Honey

1-2 tsp. Liquid smoke

Take out pork so that it’s room temperature.   Combine all the sauce mix in bottom of slow cooker.  Stir so all the ingredients so they are combined well.  If you choose not to use beer or the Bordeaux, just substitute no fat chicken broth for the liquid.

On high heat, brown the roast in a pan that has been sprayed with Pam.  Make sure you keep an eye to not cook it, you are just browning all the sides.

Place the browned tenderloin into the slow cooker.  The “sauce” should cover the tenderloin.  Turn the slow cooker on low for 6 hours.

After 6-7 hours remove the pork loin and place on a pan that has sides (13×9 works great).  Using a fork, pull the pork into pieces.

If you have a grease separator you can strain the liquid from the crockpot.  I use some of this liquid to mix into the pork once I have finished “pulling” it because of all the great flavors or you can mix some of the liquid into the bbq sauce of your choice.  Ciabatta rolls are quite low in fat and work great for pulled pork sandwiches!

Hearty Low Fat Stew

1# of Pork Tenderloin (cut into bite size pieces)

2 Tlb. Flour

1 Small Onion (roughly chopped)

1-2 Parsnip (peeled & roughly chopped)

1-2 Carrot (peeled & roughly chopped)

2 med. Yukon Gold Potatoes or Red Potatoes (roughly chopped with skins on) NOTE: You can use whole small potatoes too

1 Tlb. Rosemary

1 cup No Fat Chicken Stock

1-½ cups Brown Ale Beer

Salt & Pepper

2 Tlb. Blue Bonnett Lite

4-6 oz. Portabella Mushrooms

Put flour and a bit of salt & pepper in a bowl.  Add pork pieces just a few at a time to dust the pieces in flour.  Melt the oleo in a pot and brown the pork pieces.  After all the pieces have been browned add the left over flour to the pan.  Add the rosemary, onions, beer and stock stirring to dissolve the flour.  Bring to a boil and quickly reduce the heat to a low simmer for 1 ½ hours.  In the last ½ hour add all the vegetables (parsnip, carrot, potatoes, mushrooms) and cook.

NOTE: I make homemade bread to go along with or you can use a rustic low fat bread from local Plumbs Market bakery.  This is a great way to soak up the gravy from the stew!


Beer Fondue! February 1, 2011

Filed under: Appetizers & Drinks,Low Fat Diva Blog — Hopp Diva @ 3:47 pm

Most of us remember growing up and enjoying Fondue with our families/friends.  There was cheese fondue, oil fondue and you fried whatever you could or chocolate fondue and we dipped everything from fruit to the kitchen sink!  I mean anything tastes better with chocolate right?   I even have fondue plates!

So now that we are older, wiser and you have chosen to eat more low fat, you might think you can’t have fun with fondue any longer.  Wrong!  I have made over a recipe that is great fun and you can use it this weekend for Super Bowl!  You can purchase everything right at your local Plumbs Market and be sure to pick up some low fat rustic breads or Ciabatta bread or use Snack Factory Pretzels( the Buffalo flavored will be great)  and dip away 🙂  This great low fat fondue will be a nice addition to any Super Bowl spread.  Remember to dig out your fondue forks and watch your friends faces lite up!     Enjoy 🙂   Please send comments/questions to 1lowfatdiva@gmail.com

Beer Fondue

1 cup Low Fat Refried Beans

2 cups grated No Fat Cheddar Cheese

2 Tlb. Blue Bonnett Lite

2 Tlb. minced scallions

1 clove minced garlic

1/2 tsp. Worcestershire Sauce

1 tsp. Cayenne Pepper

1 Poblano Chili chopped (optional)

3/4 Brown Ale, Mexican Beer, etc (not a beer with alot of hops) room temp

Combine everything but the beer in a sauce pan.  Heat on med/low for about 15 min or until all cheese is melted (you can also add a little No fat Cream Cheese if you choose).  Slowly add the beer and mix in.  Add to a fondue pot and turn on low.  The fondue should be ready in about 10-15 min.  Cut up bite size pieces of Ciabatta bread or a low fat Rustic bread for dipping.  Buffalo flavored Snack Factory Pretzels are also very good with this dip.  Use you imagination for other dipping options that are low in fat 🙂


Carrot Harvest Bread With Stout September 23, 2010

Filed under: Bread & Muffins,Low Fat Diva Blog — Hopp Diva @ 12:03 pm

I know that I said I would post this yesterday and I’m sorry, time really got away from me.  Both breads I had my “official testers” try seemed to go over well.  Did they jump up and down………….no – actually they only do that for bacon or sausage!  So when I bring in healthy items for them to try, now you know why I say they are some of my toughest critics 🙂  They did say they liked the bread and would eat it (liked it better before they knew it was healthy) again if given the chance.  So that was pretty nice to hear.  Now I guess I will have to wait to hear your reviews 🙂

The bread is great even if you do not want to add Stout beer to it.  My husband brews beer and we are in a brew club so I wanted to come up with some fun items for the rest of the club to try if they wanted to and I wanted it to be low in fat so I could not just talk lower in fat but show that I practice it too!  I do like to hear your feedback regarding the recipes so send me a quick line or two and give me your thoughts or comments  1lowfatdiva@gmail.com Enjoy 🙂

I used part of a recipe from Cooking Light. It’s a magazine that I found dealing with low fat cooking, however their idea of low fat and mine are quite different.  So if I find a recipe that I like and think I can still lower the fat – I do!

Carrot Harvest Bread With Stout

1 cup flour plus 2 Tlb

3/4 cup of sugar

2 tsp. cinnamon

1 tsp baking soda

1/4 tsp. salt

1/2 cup grated peeled Granny Smith apple

1/2 cup grated zucchini

1/2 cup grated carrot

1/4 cup nonfat buttermilk

2 egg beaters

2 Tlb. low fat margarine melted and cooled slightly

3 Tlb. Stout Beer

Combine flour and the next 4 ingredients in a large bow, stirring with a whisk.  Stir in apple, zucchini and carrot.  In a separate bowl, combine nonfat buttermilk and eggs.  Add melted oleo and 3 Tlb of Stout beer, stirring with a whisk.  Carefully add wet ingredients to dry ingredients.  Stir only until mixture is combined.

Spoon your batter into either a sprayed 8×4 loaf pan or you can use small loaf pans (about 3) that have been sprayed with butter flavored spray.  Bake at 350 for 40 min in large pan about 15-20 in small pans.  Remember every oven is different so time will vary.  Always check with toothpick 5 min. or so before time is up so you don’t over bake!

The only fat in the recipe should be from your melted oleo which would be 10 grams for either the loaf or divided among the smaller loaves.

Carrot Harvest Bread With Stout

NOTE:  If you omit the Stout beer, leave out the extra 2 Tlb of flour


Ginger Stout Muffins September 21, 2010

Filed under: Low Fat Diva Blog — Hopp Diva @ 11:58 am

Recently I was reading one of my numerous food magazines and ran across an article about people taking one of their passions and turning it into cash!  Wow if it was only that simple, I would be a multi-millionaire 🙂  One of the people highlighted in the article was a woman who made muffins and sold them at her local farmers  market.  It was a classic rags to riches story.  Her claim to fame was Gingerbread Muffins made with Stout Beer.  Well, my brain went right into create mood!  Gingerbread mix in cupboard – check!  Egg beaters in frig – check!  Stout Beer in house – check , check and double check (my husband brews beer – wahoooo)!

The box of gingerbread was a bit higher in fat than I like but it was giving me the content for 12 muffins and I was able to make more like 18 so that helped out a bit and all I had to add to the mix was my egg beater.  Instead of the 1 1/2 cups of water the mix asks for, cut that down to 1 cup and this is where you use the Stout Beer.  Follow the rest of the package instructions.  I did not use paper liners but was thinking if I had some of the tulip shaped ones that would have been awesome!

The beer brought out the intense flavor of the gingerbread so you need to make sure that you really like gingerbread.  It was wonderful!  My next problem came with the frosting.  In my mind I knew what I wanted – a great low fat cream cheese frosting that I could pipe onto my new tasty muffins………………….but what I ended up with was a glaze 😦  I used all the cream cheese that I had which was 1 1/2 packages of no fat cream cheese, 2 Tlb of low fat margarine and powdered sugar.  Well after 3 cups of sugar I decided enough was enough and I would not end up with the thick cream cheese frosting that I wanted.  Nor could I put some of the Stout Beer into the frosting to add to the taste (way to thin already).  Don’t get me wrong the glaze has a great cream cheese taste just not what I had envisioned.

I have not given up on creating a frosting but that will have to wait until I can make a carrot muffin with a beer blend and have it taste good.  Enjoy and let me know how your Ginger Stout Muffins turn out   🙂

Email:   1lowfatdiva@gmail.com


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