Keeping with our healthy theme that’s been running through this blog all month. I thought it might be a good idea to include some healthy Super Bowl appetizer recipes, these are courtesy of True Food Kitchen’s executive Chef Arik Markus (so you know their good). I don’t always watch the game but I do when the Seahawks are playing but I love the food component of all the Super Bowl Events. Since I’ll probably be consuming a ton of calories that day, mixing in a few dishes that are good for us all, might be a good choice!
The first recipe is a twist to traditional salsa, the Mexican-inspired Cranberry-Chile Salsa is made with chiles, roasted red bell peppers and cranberries. What Super Bowl party doesn’t have guacamole at it? For a healthy boost to this game day favorite, add kale to your favorite guacamole, you can either buy some store bought or mix up your favorite recipe and add that kale on it. These easy to prepare and healthy dips can be served with crisp whole-wheat bread or carrot and celery sticks.
Do you have any healthy recipes you prepare for Super Bowl?
Combine roasted chiles with cranberries in this zippy, Mexican-inspired relish. For an appetizer, spread some on pieces of crisp bread or serve with carrot and celery sticks.
Recipe makes 2 ½ cups
1 red bell pepper
2 poblano chiles
1/3 cup evaporated cane sugar
¼ cup freshly squeezed orange juice
2 cups fresh or thawed frozen cranberries, coarsely chopped
1/3 cup toasted and chopped hazelnuts (Heat oven to 350 degrees and bake for 10 minutes. Alternatively, cook in a saucepan over medium heat, moving every 1-2 minutes. When you can smell the nuts and they color slightly, they are done. NOTE: Toasted nuts quickly go rancid, use soon after preparing them.)
2 tablespoons freshly grated orange zest
1/3 cup chopped fresh cilantro
1. Roast the red bell pepper and poblano chiles by placing them over a gas flame or under a preheated broiler until blackened on all sides. Transfer to a bowl and cover with plastic wrap. Let them sit until they are cool enough to handle. Using your hands, peel off the skins and remove the seeds. It’s okay if a bit of the blackened skin remains. Chop peppers into small pieces.
2. In a saucepan over medium heat, combine the sugar and juice, stirring until the sugar dissolves. Add the cranberries and cook for 1 to 2 minutes. Transfer to a bowl and let cool to room temperature,
3. Combine the roasted red bell peppers, poblano chiles, hazelnuts, and orange zest with the cranberry mixture. Cover and refrigerate for up to 2 days. Stir in cilantro just before serving.
KALE & AVOCADO DIP
1 batch of kale
2 cups guacamole (homemade or store bought)
Take 1 or 2 kale leaves and blanch them in salted water. Cook in a saucepan for 1 to 2 minutes then shock in ice water to stop cooking. Mince the kale leaves and add to your favorite guacamole.