Are You Ready for Some Football? Quick & (Mostly) Healthy Superbowl Menu
|February 2, 2012||Posted by Ashley Marie under Apps & Small Bites, Drinks, Events, Food|
I’m currently in the process of beginning to almost start a new lifestyle. When it comes to food. I’ve given up white bread and white flour and all dairy (for now). I pretty much feel great. Don’t worry, I make up for the lost calories by consuming any and everything that doesn’t fit into said categories. And just when I’m on the brink of soon becoming a slightly better eater, the Superbowl comes around. Who’s idea was that?
So just like everyone else, I want to indulge. I want the beer, the guacamole, the buffalo wings, the queso dip, the nachos, the potato skins. I want it all baby. But, the anything-but-little voice inside in my head that I can’t seem to smother thinks otherwise. Soooooo, I’ve created a Superbowl menu that’ll allow me to fit into my pants on Monday. Yummy hummus and spicy feta dip with whole wheat pita and crunchy veggies for starters and grilled skewers of plump and tender chicken thighs with a citrusy meyer lemon salsa for the main course. Just enough snacks for two and nothing too crazy on the calorie side of things. Well, before the alcohol. But that doesn’t count, right? Right. So we’ll top it off with one my favorite drinks: the Limeade. I’d call it my favorite summer drink, but why would I limit myself to seasonal indulgences?
Makes about 6 cups
1/4 cup fresh lemon juice
2 each large garlic cloves
8 ounces tahini
6 cups canned chickpeas, rinsed
1 teaspoon ground cumin
Kosher salt, to taste
Chopped parsley, to garnish
Crushed red pepper flakes, to garnish
Good olive oil, to garnish
Process lemon juice, garlic, tahini, chickpeas, cumin, and salt in a food processor until smooth. Adjust seasoning if necessary. Serve in a large bowl and top with as much parsley, crushed red pepper, and olive oil as desired. Serve with warm pita bread (preferably whole wheat) and raw veggies, like celery, carrots, radishes, and even pickles.
1/2 pound feta cheese
1 teaspoon piquillo peppers (check the Hispanic isle)
2 ounces canned roasted red peppers
1 tablespoon roasted garlic (wrap a head of garlic in foil with a drizzle of oil and roast at 400 degrees until soft)
1 tablespoon honey
1/2 cup extra virgin olive oil
4 ounces cream cheese
1 ounce chives, chopped
Process all ingredients (minus the oil and chives) in a food processor. While the machine is running, drizzle in the olive oil. Fold in the chives and serve with warm pita.
Bon Appetit Magazine, January 2012
Makes 6 servings
8 Meyer lemons
1/2 cup finely chopped English cucumber
3 tablespoons thinly sliced scallions, divided
1 serrano chile (with seeds), finely chopped
Pinch of sugar
1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2” pieces
Freshly ground black pepper
1/4 cup plus 2 Tbsp. chopped fresh cilantro
1/4 cup plain whole-milk yogurt
1 tablespoon vegetable oil
2 garlic cloves, coarsely chopped
1 teaspoon cracked coriander seeds
1 teaspoon turmeric (optional)
12 metal or wooden (soak if using on the grill) skewers
Using a sharp knife, cut all peel and white pith from lemons; discard. Working over a medium bowl, cut between membranes to release segments into bowl. Squeeze juice from membranes into another bowl and discard membranes.
Combine segments, 1 tablespoon strained lemon juice (reserve remaining juice for another use), cucumber, 2 tablespoons of scallions, and chile in a small bowl; mix well. Stir in sugar; season salsa with salt and set aside.
Place chicken in a medium bowl and season with salt and pepper. In a processor or blender, purée 1/4 cup cilantro, yogurt, vegetable oil, garlic, coriander, and turmeric. Pour marinade over chicken; toss to coat. Let marinate at room temperature for 20 minutes.
Preheat broiler. Thread 4 pieces of chicken onto each skewer and transfer to a foil-lined baking sheet. Broil, turning once and watching closely to prevent burning, until browned and cooked through, about 8 minutes. (Alternatively, grill skewers over medium-high heat on a gas grill or over medium heat on a charcoal grill.) Transfer skewers to plates. Spoon Meyer lemon salsa over chicken. Garnish with remaining cilantro and scallions.
Makes one drink
1 small handful of cilantro
2 tablespoons simple syrup
1/2 lime, juiced
3 each lime wedges
3 ounces Licor 43
Splash club soda
Muddle the first four ingredients in the bottom of a tumbler. Fill the glass with ice. Add the Licor 43 and top with club soda. Gently stir and enjoy.
Need to satiate that sweet tooth? Try soaking fresh berries in a sweet white wine for a few hours. Scoop the berries onto a nice slice of angel food cake (much better than pound cake!). Put the reserved liquid into a pot with 1/4 cup sugar and reduce until syrupy. Drizzle overtop and eat yourself silly.