Post by wareagle on Jan 23, 2008 12:30:52 GMT -6
Super Bowl Food
Published: 1/24/08, 11:37 AM EDT
Super Bowl Sunday follows Thanksgiving as the second-largest U.S. food consumption day of the year. We're talking quantity here, not quality. Nutritionally, the day probably ranks right around Halloween. If you want something a little more elaborate than soda (or the beverage of your choice) and chips for this year's game on February 3, take a look at a few of the recipes below - some of them are actually healthy!
First though, a few appetizers about the event itself.
The First Super Bowl
January 15, 1967 marked the beginning of an American tradition. On this date, nearly 62,000 people packed into the Memorial Coliseum in Los Angeles, California to witness the First American Football League-National Football League World Championship. The event was to be the ultimate test of which league would be the true champions of football.
This game was the only Super Bowl to be carried by two major television networks - CBS and NBC. Unfortunately, and almost unbelievably, both networks eventually taped over coverage of the game, so no video of the first Super bowl exists. Television and sports archivists remain on the lookout, however. (At least one small sample of the telecast survives, recording Max McGee's opening touchdown.) At game’s end, the Green Bay Packers proved to be the victors over the Kansas City Chiefs, 35 to 10.
Initially, the name for this championship game was not the Super Bowl. NFL Commissioner Pete Rozelle suggested that it be called “The Big One.” AFL founder and Kansas City Chiefs owner, Lamar Hunt, jokingly proposed the name “Super Bowl,” in reference to his children playing with a toy called a Super Ball. Oddly enough, this name stuck and the rest is history.
Super Bowl Recipes
For additional Super Bowl recipes check out our Super Bowl channel.
Quarterback Dip
This addictive cheesy concoction gets its kick from diced tomatoes with green chiles and pickled jalapeño chiles.
Ingredients:
1 pint (16 oz.) half-and-half cream
4 green onions, chopped
1 cup shredded Monterey Jack cheese
Chili powder and sliced green onions, for garnish
3 tablespoons all-purpose flour
1 cup shredded cheddar cheese
1 package (8 oz.) cream cheese, softened
Tortilla chips and raw vegetables, for dipping
4 pickled jalapeño chiles, minced
2 tablespoons olive oil
1 teaspoon ground cumin
1 can (10 oz.) diced tomatoes with green chiles
Nutritional Information:
total fat: 6g, saturated fat: 3.5g, calories: 70, fiber: 0g, cholesterol: 17mg, carbohydrate: 2g, sodium: 105mg, protein: 2g.
Steps:
1. Heat oil in a medium saucepan over medium-low heat. Add green onions and cook 2 minutes. Stir in flour and cumin; cook 1 minute, stirring. Gradually stir in half-and-half. Bring to a simmer, stirring frequently. Simmer 1 minute. Remove pan from heat. Add cream cheese, stirring until melted.
2. Return pan to low heat. Gradually add cheddar and Monterey Jack cheeses, stirring until melted. Stir in tomatoes with green chilies and jalapeño. Cook until heated through (do not boil). Transfer to serving bowl. Sprinkle with chili powder and sliced green onions, if desired. Serve warm with chips and vegetables. Makes 5 cups.
3. Make-Ahead Tip: Prepare dip; cool. Transfer dip to medium microwaveproof bowl. Cover with plastic wrap and refrigerate up to 24 hours. To reheat, microwave on 100 percent power (High) for 3 to 4 minutes, stirring once per minute, until heated through.
Cheese and Bean Quesadillas
It's fiesta time, not siesta time, with these easy, tasty tortillas filled with cheese and refried beans.
Ingredients:
4 6- to 8-inch flour tortillas
2/3 cup shredded colby-and-Monterey Jack cheese
1/4 cup refried beans
Salsa (optional)
Nutritional Information:
saturated fat: 4g, total fat: 7g, protein: 7g, fiber: 1g, sodium: 239mg, carbohydrate: 11g, cholesterol: 17mg, calories: 138.
Steps:
1. Use a table knife to spread half of the refried beans on 1 tortilla.
2. Place bean-topped tortilla in a medium skillet or griddle with the bean side up. Put skillet on a burner. Turn the burner to medium heat. Sprinkle half of the cheese over tortilla. Top with 1 plain tortilla.
3. Cook over medium heat about 3 minutes or until cheese begins to melt. Use a pancake turner to turn quesadilla over. Cook 2 minutes more. Use pancake turner to remove quesadilla from skillet. Repeat with remaining tortillas, refried beans, and cheese. Turn off burner. Remove skillet from burner. Use pancake turner to remove quesadilla from skillet.
4. Use scissors to cut each quesadilla into 4 triangles. Serve with salsa, if you like. Makes 4 servings.
Meatball Sandwiches
Instead of pita halves, halve French rolls; hollow out the bottoms and fill with these meatballs and vegetables.
Ingredients:
1/4 teaspoon salt
4 teaspoons sesame seeds, toasted
3/4 pound lean ground beef or lamb
1/4 cup fine dry bread crumbs
1 medium tomato, chopped
1/4 cup skim milk
1/2 cup shredded lettuce
Nonstick spray coating
3 tablespoons finely chopped onion
2 large pita bread rounds, halved
1 beaten egg
1 clove garlic, minced
1 cup plain low-fat yogurt
1/4 cup snipped fresh parsley
1/4 teaspoon dried mint, crushed
Nutritional Information:
carbohydrate: 27g, fiber: 2g, calories: 324, protein: 26g, total fat: 12g, sodium: 273mg, cholesterol: 131mg.
Steps:
1. In a medium mixing bowl combine egg, milk, bread crumbs, parsley, onion, 3 teaspoons of the sesame seeds, the garlic, mint, and salt. Add ground beef or lamb; mix well. Shape mixture into 24 meatballs.
2. Spray a large skillet with nonstick spray coating. Preheat over medium-high heat. Add meatballs and brown on all sides. Cover skillet and cook meatballs over low heat for 5 to 10 minutes or until done (160 degrees F).
3. With a slotted spoon remove meatballs from skillet and drain on paper towels.
4. To serve, place meatballs in pita bread halves. Add lettuce and tomato. Sprinkle with the remaining 1 teaspoon of sesame seeds. Serve with yogurt. If desired, serve sandwiches on additional shredded lettuce. Makes 4 servings.
5. Make Ahead Tip: Prepare and cook meatballs; drain on paper towels. Place meatballs on a clean tray; cover with waxed paper; freeze about 30 minutes or until firm. Transfer to airtight freezer container or plastic freezer bag; seal, label, and freeze up to 1 month. To use, thaw overnight. Place in shallow baking pan with 1/4 cup water; cover and heat in 350 degree F. oven for 15 minutes or until heated through. Drain. Serve as above.
Open-Face Portobello Sandwiches
Turn a familiar hors d'oeuvre -- bread-stuffed mushrooms -- upside down for a new lease on life as a stunning open-face sandwich. Now it's bread on the bottom, mushrooms on top.
Ingredients:
1 teaspoon balsamic vinegar or red wine vinegar
1/8 teaspoon salt
2 medium portobello mushrooms (about 4 inches in diameter)
2 teaspoons snipped fresh basil, thyme, and/or oregano
1/2 teaspoon olive oil
1/2 of a 12-inch Italian flat bread (focaccia), quartered, or 1/2 of a 12-inch thin-crust Italian bread shell (Boboli)
Finely shredded Parmesan cheese (optional)
1 medium tomato, chopped (2/3 cup)
Nutritional Information:
carbohydrate: 29g, sodium: 71mg, fiber: 3g, iron: 12%, protein: 7g, vitamin A: 1%, saturated fat: 1g, calcium: 4%, cholesterol: 2mg, calories: 161, vitamin C: 15%, total fat: 3g.
Steps:
1. In a small mixing bowl combine tomato, basil, and salt; set aside. Clean mushrooms; cut off stems even with caps. Discard stems.
2. Combine vinegar and oil; gently brush over the mushrooms. Place mushrooms on the unheated rack of the broiler pan. Broil mushrooms 4 to 5 inches from the heat for 6 to 8 minutes or just until tender, turning once.* Drain mushrooms on paper towels. Thinly slice mushrooms.
3. Place bread on a baking sheet. Place under broiler for 2 to 3 minutes or until heated through.
4. To serve, top bread with mushroom slices and tomato mixture. If desired, top with Parmesan cheese. Makes 4 servings.
5. *Note: If desired, grill mushrooms on the rack of an uncovered grill directly over medium heat for 6 to 8 minutes or just until tender, turning once.
French-Bread Turkey Pizzas
Pizza without the work! Halved French rolls form ready-made crusts for smoked turkey and cheese pizzas.
Ingredients:
8-ounces fully cooked smoked link turkey sausage, chopped
1 4-ounce package (1 cup) shredded Mozarella cheese
1/2 cup chopped green sweet pepper
1 8-ounce can pizza sauce
2 6- to 8-inch-long French rolls
Nutritional Information:
saturated fat: 4g, sodium: 1194mg, calories: 307, cholesterol: 54mg, protein: 21g, vitamin A: 6%, calcium: 24%, total fat: 11g, vitamin C: 37%, fiber: 2g, iron: 13%, carbohydrate: 30g.
Steps:
1. Preheat the broiler. Halve French bread lengthwise. Hollow out each half, leaving a 1/2-inch-thick shell.
2. In a medium saucepan stir together the turkey sausage, pizza sauce, and green pepper. Heat through.
3. Meanwhile, on an ungreased baking sheet place bread halves, cut side up. Sprinkle half of the cheese atop bread halves. Spoon turkey mixture into bread halves. Sprinkle with remaining cheese.
4. Broil 4 to 5 inches from the heat for 2 to 3 minutes or until cheese is melted. Serve immediately. Makes 4 servings.
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Published: 1/24/08, 11:37 AM EDT
Super Bowl Sunday follows Thanksgiving as the second-largest U.S. food consumption day of the year. We're talking quantity here, not quality. Nutritionally, the day probably ranks right around Halloween. If you want something a little more elaborate than soda (or the beverage of your choice) and chips for this year's game on February 3, take a look at a few of the recipes below - some of them are actually healthy!
First though, a few appetizers about the event itself.
The First Super Bowl
January 15, 1967 marked the beginning of an American tradition. On this date, nearly 62,000 people packed into the Memorial Coliseum in Los Angeles, California to witness the First American Football League-National Football League World Championship. The event was to be the ultimate test of which league would be the true champions of football.
This game was the only Super Bowl to be carried by two major television networks - CBS and NBC. Unfortunately, and almost unbelievably, both networks eventually taped over coverage of the game, so no video of the first Super bowl exists. Television and sports archivists remain on the lookout, however. (At least one small sample of the telecast survives, recording Max McGee's opening touchdown.) At game’s end, the Green Bay Packers proved to be the victors over the Kansas City Chiefs, 35 to 10.
Initially, the name for this championship game was not the Super Bowl. NFL Commissioner Pete Rozelle suggested that it be called “The Big One.” AFL founder and Kansas City Chiefs owner, Lamar Hunt, jokingly proposed the name “Super Bowl,” in reference to his children playing with a toy called a Super Ball. Oddly enough, this name stuck and the rest is history.
Super Bowl Recipes
For additional Super Bowl recipes check out our Super Bowl channel.
Quarterback Dip
This addictive cheesy concoction gets its kick from diced tomatoes with green chiles and pickled jalapeño chiles.
Ingredients:
1 pint (16 oz.) half-and-half cream
4 green onions, chopped
1 cup shredded Monterey Jack cheese
Chili powder and sliced green onions, for garnish
3 tablespoons all-purpose flour
1 cup shredded cheddar cheese
1 package (8 oz.) cream cheese, softened
Tortilla chips and raw vegetables, for dipping
4 pickled jalapeño chiles, minced
2 tablespoons olive oil
1 teaspoon ground cumin
1 can (10 oz.) diced tomatoes with green chiles
Nutritional Information:
total fat: 6g, saturated fat: 3.5g, calories: 70, fiber: 0g, cholesterol: 17mg, carbohydrate: 2g, sodium: 105mg, protein: 2g.
Steps:
1. Heat oil in a medium saucepan over medium-low heat. Add green onions and cook 2 minutes. Stir in flour and cumin; cook 1 minute, stirring. Gradually stir in half-and-half. Bring to a simmer, stirring frequently. Simmer 1 minute. Remove pan from heat. Add cream cheese, stirring until melted.
2. Return pan to low heat. Gradually add cheddar and Monterey Jack cheeses, stirring until melted. Stir in tomatoes with green chilies and jalapeño. Cook until heated through (do not boil). Transfer to serving bowl. Sprinkle with chili powder and sliced green onions, if desired. Serve warm with chips and vegetables. Makes 5 cups.
3. Make-Ahead Tip: Prepare dip; cool. Transfer dip to medium microwaveproof bowl. Cover with plastic wrap and refrigerate up to 24 hours. To reheat, microwave on 100 percent power (High) for 3 to 4 minutes, stirring once per minute, until heated through.
Cheese and Bean Quesadillas
It's fiesta time, not siesta time, with these easy, tasty tortillas filled with cheese and refried beans.
Ingredients:
4 6- to 8-inch flour tortillas
2/3 cup shredded colby-and-Monterey Jack cheese
1/4 cup refried beans
Salsa (optional)
Nutritional Information:
saturated fat: 4g, total fat: 7g, protein: 7g, fiber: 1g, sodium: 239mg, carbohydrate: 11g, cholesterol: 17mg, calories: 138.
Steps:
1. Use a table knife to spread half of the refried beans on 1 tortilla.
2. Place bean-topped tortilla in a medium skillet or griddle with the bean side up. Put skillet on a burner. Turn the burner to medium heat. Sprinkle half of the cheese over tortilla. Top with 1 plain tortilla.
3. Cook over medium heat about 3 minutes or until cheese begins to melt. Use a pancake turner to turn quesadilla over. Cook 2 minutes more. Use pancake turner to remove quesadilla from skillet. Repeat with remaining tortillas, refried beans, and cheese. Turn off burner. Remove skillet from burner. Use pancake turner to remove quesadilla from skillet.
4. Use scissors to cut each quesadilla into 4 triangles. Serve with salsa, if you like. Makes 4 servings.
Meatball Sandwiches
Instead of pita halves, halve French rolls; hollow out the bottoms and fill with these meatballs and vegetables.
Ingredients:
1/4 teaspoon salt
4 teaspoons sesame seeds, toasted
3/4 pound lean ground beef or lamb
1/4 cup fine dry bread crumbs
1 medium tomato, chopped
1/4 cup skim milk
1/2 cup shredded lettuce
Nonstick spray coating
3 tablespoons finely chopped onion
2 large pita bread rounds, halved
1 beaten egg
1 clove garlic, minced
1 cup plain low-fat yogurt
1/4 cup snipped fresh parsley
1/4 teaspoon dried mint, crushed
Nutritional Information:
carbohydrate: 27g, fiber: 2g, calories: 324, protein: 26g, total fat: 12g, sodium: 273mg, cholesterol: 131mg.
Steps:
1. In a medium mixing bowl combine egg, milk, bread crumbs, parsley, onion, 3 teaspoons of the sesame seeds, the garlic, mint, and salt. Add ground beef or lamb; mix well. Shape mixture into 24 meatballs.
2. Spray a large skillet with nonstick spray coating. Preheat over medium-high heat. Add meatballs and brown on all sides. Cover skillet and cook meatballs over low heat for 5 to 10 minutes or until done (160 degrees F).
3. With a slotted spoon remove meatballs from skillet and drain on paper towels.
4. To serve, place meatballs in pita bread halves. Add lettuce and tomato. Sprinkle with the remaining 1 teaspoon of sesame seeds. Serve with yogurt. If desired, serve sandwiches on additional shredded lettuce. Makes 4 servings.
5. Make Ahead Tip: Prepare and cook meatballs; drain on paper towels. Place meatballs on a clean tray; cover with waxed paper; freeze about 30 minutes or until firm. Transfer to airtight freezer container or plastic freezer bag; seal, label, and freeze up to 1 month. To use, thaw overnight. Place in shallow baking pan with 1/4 cup water; cover and heat in 350 degree F. oven for 15 minutes or until heated through. Drain. Serve as above.
Open-Face Portobello Sandwiches
Turn a familiar hors d'oeuvre -- bread-stuffed mushrooms -- upside down for a new lease on life as a stunning open-face sandwich. Now it's bread on the bottom, mushrooms on top.
Ingredients:
1 teaspoon balsamic vinegar or red wine vinegar
1/8 teaspoon salt
2 medium portobello mushrooms (about 4 inches in diameter)
2 teaspoons snipped fresh basil, thyme, and/or oregano
1/2 teaspoon olive oil
1/2 of a 12-inch Italian flat bread (focaccia), quartered, or 1/2 of a 12-inch thin-crust Italian bread shell (Boboli)
Finely shredded Parmesan cheese (optional)
1 medium tomato, chopped (2/3 cup)
Nutritional Information:
carbohydrate: 29g, sodium: 71mg, fiber: 3g, iron: 12%, protein: 7g, vitamin A: 1%, saturated fat: 1g, calcium: 4%, cholesterol: 2mg, calories: 161, vitamin C: 15%, total fat: 3g.
Steps:
1. In a small mixing bowl combine tomato, basil, and salt; set aside. Clean mushrooms; cut off stems even with caps. Discard stems.
2. Combine vinegar and oil; gently brush over the mushrooms. Place mushrooms on the unheated rack of the broiler pan. Broil mushrooms 4 to 5 inches from the heat for 6 to 8 minutes or just until tender, turning once.* Drain mushrooms on paper towels. Thinly slice mushrooms.
3. Place bread on a baking sheet. Place under broiler for 2 to 3 minutes or until heated through.
4. To serve, top bread with mushroom slices and tomato mixture. If desired, top with Parmesan cheese. Makes 4 servings.
5. *Note: If desired, grill mushrooms on the rack of an uncovered grill directly over medium heat for 6 to 8 minutes or just until tender, turning once.
French-Bread Turkey Pizzas
Pizza without the work! Halved French rolls form ready-made crusts for smoked turkey and cheese pizzas.
Ingredients:
8-ounces fully cooked smoked link turkey sausage, chopped
1 4-ounce package (1 cup) shredded Mozarella cheese
1/2 cup chopped green sweet pepper
1 8-ounce can pizza sauce
2 6- to 8-inch-long French rolls
Nutritional Information:
saturated fat: 4g, sodium: 1194mg, calories: 307, cholesterol: 54mg, protein: 21g, vitamin A: 6%, calcium: 24%, total fat: 11g, vitamin C: 37%, fiber: 2g, iron: 13%, carbohydrate: 30g.
Steps:
1. Preheat the broiler. Halve French bread lengthwise. Hollow out each half, leaving a 1/2-inch-thick shell.
2. In a medium saucepan stir together the turkey sausage, pizza sauce, and green pepper. Heat through.
3. Meanwhile, on an ungreased baking sheet place bread halves, cut side up. Sprinkle half of the cheese atop bread halves. Spoon turkey mixture into bread halves. Sprinkle with remaining cheese.
4. Broil 4 to 5 inches from the heat for 2 to 3 minutes or until cheese is melted. Serve immediately. Makes 4 servings.
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