Super Bowl Without the Super Calories
Many of us will be butching it up this weekend for Super Bowl XLVII, donning costumes - um, I mean uniforms - for one of the best excuses to throw an afternoon party all year long. While Beyoncé will be putting a Super Bowl-style ring on it, we’ll be dishing out classic All-American snacks.
Not to put a damper on your New Orleans inspired buffet, but you might want to reconsider what you’ll be feeding your guests. According to the Centers for Disease Control and Prevention, more than one-third of U.S. adults are obese and that doesn’t make for a fun fetish football party.
Here is our recipe round-up to keep you satisfied during the game and healthy enough to score your own private touchdown afterwards without having a heart attack.
Southern Hummus Dip
This hummus recipe uses Vidalia onions and is paired with a colorful medley of sweet potatoes, red peppers and green beans for a homey, Southern-style take on the Middle Eastern favorite. Using canned chickpeas makes this a quick treat to whip up for the big game. This recipe serves 6-8 people as an appetizer.
1 medium Vidalia onion, peeled and sliced thinly
½ cup tahini (stirred well if separated)
4 cloves garlic, peeled and flattened with a knife
1/3 cup lemon juice
1/4 cup extra-virgin olive oil plus extra for onions and garnish
4 cups chick peas (from about 2½ 15.5-oz. cans)
1. Cook sliced Vidalia onion in 1 Tablespoon olive oil in sauté pan over low heat, stirring occasionally. Cook approximately 8-10 minutes, until the onions are translucent but not browned. Set aside to cool.
2. Drain chickpeas, reserving ½ cup chickpeas and ½ cup juices from can. Rinse chickpeas and drain.
3. In food processor, mix tahini, garlic and lemon juice until the mixture is smooth and has lightened in color.
4. With the processor running, drizzle in ¼ cup olive oil.
5. Add cooked onions and 3½ cups chickpeas and process thoroughly until the mixture is smooth. Scrape down the sides once or twice.
6. Add salt and cumin to taste. If hummus is too thick, thin with reserved chickpea liquid.
7. Scrape hummus into a serving bowl, making a well in the center and garnishing with reserved chickpeas, a drizzle of olive oil and paprika (if using).
Veggies on the Side
1 lb. green beans
1 large or 2 small sweet potatoes
1-2 red bell peppers
1. Green beans: Bring a pot of water to a boil, salting well. Add green beans to salted boiling water, cooking until bright green but not cooked through. You want the beans to be al dente. Remove beans from water and cool immediately under cold water until chilled. Drain well.
2. Sweet potatoes: Peel sweet potatoes and cut in half lengthwise. Slice into thin half moons.
3. Red peppers: Slice tops off peppers, poking out stem. Slice peppers in half lengthwise, removing seeds and ribs. Slice peppers into 1½-inch wide strips.
Recipe provided by Laura Grimmer. A chef and sommelier (and a Southern transplant from North Carolina who now calls New York City home), Laura can be found online at The Best Dinner Party.
Stuffed Apricots with Maple-Gorgonzola
1/2 pound dried apricots (about 45)
1/4 pound crumbled Gorgonzola cheese
1/4 cup maple syrup (use the good, dark stuff) plus a few tablespoons
Combine the Gorgonzola and maple syrup in a bowl. Stir to coat completely.
Use a small paring knife or your fingers to split each apricot lengthwise along its natural seam and stuff with about a teaspoon of filling. Set on a tray and repeat with the rest of the apricots. Drizzle a couple tablespoons over the apricots once filled.
Cover with plastic and keep chilled until serving.
Recipe provided by Alejandra Ramos.
A culinary and lifestyle writer, food blogger, and TV contributor, Alejandra is also the creator of AlwaysOrderDessert.com, an internationally recognized home cooking and entertaining blog and lifestyle platform through which she shares her original from-scratch recipes, cooking tips, do-it-yourself crafting tutorials, and ideas for creative and inspired entertaining.
Steak Chili with Pickled Jalapeños
This chili is an all-around crowd-pleaser. It is super spicy and has a touch of sweetness from the butternut squash. This is a perfect make-ahead dish for a busy week or game-night entertaining.
2 pounds bottom round of beef, cut into bite-size cubes
Salt and pepper to taste
1 Tablespoon canola oil
2 cups diced white onion
6 cloves garlic, minced
1?2 cup pickled jalapenos
2 bay leaves
1 cup dried black beans, picked through and rinsed
3 cups beef stock
1 can (14.5 ounces) crushed tomatoes
2 tablespoons molasses
1?4 cup cornmeal
1 tablespoon chili powder
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 pound butternut squash, peeled and cut into bite-size cubes
Preheat the oven to 300°F.
Heat a large, oven-proof, heavy-bottomed stockpot over high heat. Season the bottom round with salt and pepper. Add the canola oil to the hot pan, then add the cubed beef. Cook for 7 to 8 minutes, stirring once, until the meat is browned.
Add the onion, garlic, pickled jalapenos, bay leaves, black beans, beef stock, tomatoes, molasses, cornmeal, chili powder, garlic powder, cumin, coriander, and cinnamon to the pot. Bring to a gentle boil, then cover and place the pot in the oven for 21?2 hours.
Add the butternut squash and cook for another hour, or until the beans are cooked and the butternut squash is tender. Remove the bay leaves. Season with salt and pepper to taste.
Yield: Six servings
Slow Cooker Variation
Sear the bottom round as described above. Transfer to a 4- to 6-quart slow cooker and add the onion, garlic, pickled jalapenos, bay leaves, black beans, beef stock, tomatoes, molasses, cornmeal, chili powder, garlic powder, cumin, coriander, and cinnamon. Cover and cook on high for 5 to 6 hours or on low for 7 to 8 hours. During the last 2 hours of cooking, add the butternut squash. Remove the bay leaves before serving. Season with salt and pepper to taste.
Recipe provided by Olivia Dupin, author of "The Complete Guide to Naturally Gluten-Free Foods." Olivia is a private chef, recipe developer, consultant and is a graduate of the Culinary Institute of America. Since being diagnosed with Celiac Disease (gluten intolerance) in 2009, she has been committed to creating simple, delicious gluten-free recipes so that those with restrictions can still enjoy the foods they love.
Tofu, Black Bean & Mango Salsa
A tasty twist on the classic snack that is perfect fuel for the game. The creamy tofu blended with the flavors of sweet mango and peppery cilantro make for a real crowd-pleaser.
1 (10 oz.) package House Tofu Super Firm Grilled, drained and diced
1 large mango, diced
1/3 cup red onion, diced
1 cup canned black beans, drained and rinsed
1/4 cup freshly chopped cilantro
1 jalapeno pepper, seeded and finely chopped
Juice of 1 lime
Salt and pepper to taste
Combine mango, red onion, black beans, cilantro and jalapeno in a medium bowl. Add tofu, and squeeze lime juice over the mixture. Mix well, add salt and pepper. Cover and refrigerate until ready to serve.
Recipe provided by House Foods. One of Japan’s largest food manufacturers and brands, it began in 1913 in Osaka as Urakami Shoten, and began selling curry in 1926. House Foods America is the largest provider of tofu products in the United States.