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.