Make your Super Bowl SPECTACULAR!January 20th, 2014 at 4:20 pm by chadbrummett under 2 KASA Style
One of the best parts of Super Bowl is the snacks. It’s almost like a holiday, in that you can indulge yourself for a day and excuse it as “a special occasion.” However, you don’t have to have a food hangover come Monday morning by making some small and smart substitutions to your regular party fare.
Enter Chef Nancy from The Holistic Kitchen. She’s all about upgrading your regular foods with some smart substitutions of ingredients. For example, we’re talking on the show today about making your own tortilla chips and dip. Why make your own chips? First off, you have more control over what is actually in the chip. Most of us never really stop to read all the ingredients of the chips we buy pre-bagged. Much of the flavoring and oil is heavily processed and can add unwanted calories, sodium and fats. By purchasing organic corn tortillas, cutting them in sixths and baking at 17o degrees for two hours, you have better-than-storebought chips that you can then season to taste as you wish, knowing full-well what went in to making them.
While you’re at it, throw some kale chips into the mix. The super-popular superfood makes for a great Super Bowl snack. Using Braggs vinaigrette completely caking a bag of kale, you simply spread the greens on a cooking sheet at the same time and temp as you do your tortilla chips. The result is a light, tasty snack much healthier than almost anything that will be on your Super Bowl Menu.
That ain’t all… below we have a great recipe for a cheese dip that’s healthy and delicious.
We’re also talking weddings and more with both the New Mexico Wedding Magazine and New Mexico Magazine. If you’re looking to tie the knot this year in the land of enchantment, why not do it with some fun and flair? Susy Lucero and Dave Herndon of New Mexico Wedding Magazine and New Mexico Magazine respectively share some great stories and ideas about southwestern nuptials that will make the event truly unforgettable. Also, the NM Magazine photo contest winners are in, and boy are there some incredible shots. Head over to their website or better yet -pick up a copy on newsstands now!
Join us tomorrow for National Hug Day and discussion on yet another New Mexico tradition -the Mantanza!
Before we get to Chef Nancy’s queso-less queso dip, check out one of my personal faves from the NM Magazine photo contest:
CHEF NANCY’S CHILE SIN QUESO DIP
Yield: 4(appetizer size) Servings
½ lb. Tempeh (I use the plain/original soy variety, which also has rice in it)
1Tbsp Chile powder
1½ Tbsp Ground Cumin
¾ tsp Hot Smoked Paprika
½ tsp Ground Coriander
½ tsp Sea Salt
¼ tsp Cayenne Pepper
¼ tsp Garlic granules
1 Tbsp Olive oil
2 tsp Arrow Root
1 C Water
Break up the Tempeh into large chunks and pulse in a food processor (or hand chop) into pieces that resemble cooked ground beef.
Place Arrow Root and water in a small jar with a tight fitting lid. Shake to blend completely.
Heat a sauté pan on medium. Add oil to warm. Add all spices except Arrow Root. Stir to blend and toast very lightly, then add ground Tempeh, making sure it is thoroughly coated with the spice mix.
Shake Arrow Root slurry once more, then add to seasoned Tempeh. Bring to a boil, then reduce to a simmer until seasoned sauce is of desired consistency.
For “Cheese” Sauce
½ C Full fat Coconut Milk
½ tsp Bragg’s Apple Cider Vinegar
½ tsp Onion powder
Place coconut milk, vinegar and onion powder in a small saucepan. Heat gently until just bubbling. Add shredded Diaya or Nutritional Yeast Flakes and stir constantly until fully melted and smooth.
For Chile Sin Queso Dip: Add meatless taco/nacho filling. Stir to blend. Dip and enjoy!
Drizzle as is over Nachos or Tacos
Blend with cooked macaroni for dairy-free Mac ‘n Cheese!