Monday, January 28, 2013

What will you be eating for the Superbowl?

Who's got it better than us? NOBODY!!
Go Niners!

Okay, now that I've gotten that out of the way, I hope I haven't insulted any readers who are Baltimore Ravens fans. If so, I hope you can look past our disagreement to the delicious recipes I've cooked up for game day. Some of these might look familiar as I posted last year around this time. But they're so good, and so perfect for a crowd of hungry football fans, I wanted to post them again. No matter which team you're rooting for on Sunday, take a look at the ideas below, and make it a healthier spread than last year. It goes without saying that all meats and produce are organic. Let's go Niners!

Superbowl Food ideas:
Chicken Teriyaki
"Everyone Loves It" Kale Salad

Mmm...kale chips! They don't last long.
Kale Chips (one bunch serves 2-4 people)

Ingredients:
One bunch of Kale (Curly Kale is my favorite for chips, but any type will work)
Olive Oil
Salt
Lemon (optional)

Directions:
- Heat oven to 325 degrees.
- Wash and dry kale, then rip leaves into pieces. Discard the center rib.
- Toss leaves with a splash of olive oil and salt to taste. Add lemon if desired.
- Bake for about ten minutes, and keep a close eye on the chips, as they burn fast!



Chicken Wings with Blue Cheese Dip
Wings:
Ingredients:
8 chicken wings, separated at joint
1/4C Olive Oil
1t Smoked Paprika
1t Cumin
1/2t Chili Powder
1/4t Cayenne
1/2t Salt
1/8t Black Pepper

Directions:
- Mix all ingredients together. Marinate chicken in spices at least 1 hour, up to 24 hours.
- When ready to bake, preheat oven to 375 degrees.
- Bake for about 45 minutes, til done and crispy.

Blue Cheese Dip/Dressing:
Ingredients:
1/3C Organic Blue Cheese, crumbled
1/4C Organic Buttermilk
1/4C Organic Sour Cream
1t White Wine Vinegar
Salt and Pepper
Dash of Paprika

Directions:
- Mix all ingredients together in a bowl, and serve chilled. Makes a good dip, or thick salad dressing.


Black Bean Chili Soup
Black Bean Chili Soup (Makes 6-8 servings)
Ingredients:
1 Quart Vegetable Broth (I used Whole Foods' brand)
1 Can/14.5oz Diced Tomatoes (I used Pomi, as they use BPA-free packaging)
1T Olive Oil
1 Organic Yellow Onion, diced
1 Organic Bell Pepper, any color, diced
3T Chili Powder
1t Ground Cumin
1t Oregano
2 Cans, drained Black Beans (Click here to see the website for one of my favorite brands.)
2 Cans, drained Organic Corn or Hominy (organic = no GMO)
3 large Garlic Cloves, minced
1oz Bittersweet Chocolate
1/4C Fresh Cilantro, chopped
Shredded Cheddar Cheese, for garnish

Directions:
- In a pot, combine tomatoes (including their liquid) with the broth, and heat until steaming, then keep warm.
- In large pot (or Dutch-oven), heat oil over med-high heat. Add onions and peppers, saute until golden brown, about five minutes.
- Add chili powder, cumin and oregano, stir to saute until combined and fragrant.
- Add beans and corn, also add broth mixture. Heat until simmering, then reduce heat to low.
- Partially cover, stirring occasionally, and simmer until vegetables are tender and flavors have all combined, probably 20-30 minutes.
- Stir in garlic, chocolate and cilantro. Simmer a few more minutes to blend the flavors.
- Turn off heat, let stand about five minutes, then serve topped with more cilantro and a pinch of cheese.

2 comments:

  1. chocolate in chili! what does that taste like?

    ReplyDelete
  2. It's amazing! Dark chocolate adds a richness and depth to the bean/tomato flavor of the chili. Try it!

    ReplyDelete