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GameDay

KN, p. 209 “The Kerrians’ Great Guacamole”

 

This year’s SuperBowl brings with it a miracle in the family sports rivalry lore. Our favorite cousin’s team made it to the SuperBowl. The Eagles. The team that has been to the SuperBowl twice before, but not won. Sheila and I have to give lots of credit to a team that has come back from some fairly serious injuries to make it all the way to the Big Game. Neither of our teams made it, sad to say.

 

In honor of an Eagle season that has been hard fought, and because we love our cousin, we came up with a recipe for a snack that everybody loves – guacamole.

 

Try this super easy recipe, no matter which side you root for, and enjoy the game!

 

"The Kerrian's Great Guacamole"
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • 3 medium avocados - about one and half cups pulp
  • 1 medium tomato, diced, seeds removed – about 1/2 cup
  • 1/4 cup mild green chilies (Hatch)
  • 1/2 teaspoon Lime juice
  • 1/2 teaspoon Sea Salt
Instructions
  1. Slice avocados in half, from one end to the other.
  2. Remove pits.
  3. Scoop out avocado pulp into medium sized bowl and roughly chop with fork into large chunks.
  4. Add diced tomato, green chilies, lime juice, and salt.
  5. Lightly toss together.
 

Serve with corn chips, taco chips, bagel chips, celery, or anything that scoops it up.

 

Enjoy!

 

Update after the game: The Eagles won and our cousin is yelling a lot. I think he’s happy.  lolol

 

 

 

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KN, p. 201 “Black Bean Lentil Soup”

 

It’s time for football parties and baseball playoffs! It’s time for great food, easy to make for a crowd.

 

We both like black beans in several dishes, so we decided to make black bean soup, but added diced tomatoes and lentils for texture and color. This soup is so thick that it can be used as a topping for rice or pasta.

 

I ate it like chili, in a bowl, and there was very little soupy liquid. Don’t want it that thick? Just add water.

 

"Black Bean Lentil Soup"
Author: 
Recipe type: soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10 servings
 
Ingredients
  • 4 cups water (add another cup for a thinner consistency)
  • 1 ½ Tablespoons sea salt
  • 1 cup Bob’s Red Mill Vegi-soup Mix – dry (or 1 cup uncooked lentils)
  • 6 15 oz. cans black beans (not soy)
  • 1 15 oz. can fire roasted diced tomatoes with garlic
  • 1 4 oz. can chopped green chilies
  • 1 Tablespoon garlic powder
  • 1 Tablespoon onion powder
  • 2 teaspoons chili powder
Instructions
  1. Spray large soup pot with canola pan spray (for easier clean up).
  2. Add water, sea salt, and dry vegi-soup mix.
  3. Cover pot and bring to boil. Boil for 20 minutes, stirring occasionally.
  4. Remove from heat.
  5. Add black beans, diced tomatoes, chilies, garlic powder, onion powder, chili powder, and stir until well mixed, then return to heat.
  6. Cover pot and cook on medium for about an hour, until lentils are tender.
  7. Stir frequently to keep beans from sticking.
 

We made so much while testing the recipe, that I gave some to the neighbors to try. They lived. Promise!  🙂

 

This one bubbles and pops, so keep the lid on.

 

Optional garnish: sprinkle shredded cheese on top.

 

Options:
Add meat and/or serve over rice/pasta for a delicious, filling, main dish.
A scoop on top of a baked potato would be delish!

 

Watch the game, and enjoy!  🙂

 

 

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Kerrian’s Notebook, p.120 “Game Day Flatbread”

 

NFL season has begun, baseball season is winding down, and hockey season gets under way next month. We need Game Day recipes!

 

This week we decided to serve a new twist on an old standby.  Game Day Flatbread. What’s flatbread? Basically, it’s a lot like the bread you see under the sauce on a pizza. Some of it tastes and looks like pita bread without the pocket. It’s firm enough to hold meats, doesn’t get soggy while it bakes, and keeps its texture when being eaten. People place a variety of cheeses and veggies on the flatbread and bake it in the oven. Picture heating up an open-face sandwich. Yes, it does look like pizza. Our Game Day Flatbread sandwich has no tomato sauce, and I’ve yet to see one in a pub or restaurant that does. But without the tomato sauce, the flavor mix and cooking time is different.

 

You can make the actual flatbread yourself, but why bother when you can buy various tasty versions – gluten-free or naan or herb seasoned or unleavened, etc  – right in the bread aisle of almost any grocery store. Tortillas won’t work. Find the kind that you would use to make a gyro. Or look for the brand that we get: Toufayan flatbread.

 

We plan to let our game day partiers make their own, mixing and matching the toppings they like best, but here is a tasty recipe for spinach & cheese flatbread, with a note for one with sausage. Sheila and I will prep the spinach, tomato, and sausage beforehand, so that all the guests have to do is put together their own creations.

 

We did a LOT of taste-testing for this one, basically because I could not decide which cheese and tomato combo I liked best. Yup. I’m stickin’ to that story. Sheila would back me up, but she’s busy trying another sausage one.  😉

 

"Game Day Flatbread"
Author: 
Recipe type: appetizer or entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 to 4
 
Ingredients
  • 1 – 7” round Toufayan flatbread
  • About a teaspoon olive oil
  • 2 cups fresh spinach (1/3 cup cooked)
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon sea salt
  • 1 teaspoon mayo
  • 1/4 teaspoon dried Italian herb mix (basil, oregano, thyme, rosemary)
  • 4 grape tomatoes, halved or quartered
  • 2 Tablespoons grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
Instructions
  1. Preheat oven to 400 degrees.
  2. Place flatbread on cookie sheet (or pizza pan)
  3. Spread 1 teaspoon mayo on the flatbread
  4. Sprinkle 1/8 teaspoon dried Italian herb mix on top of mayo.
  5. Stir fry 2 cups fresh spinach in olive oil, sea salt, onion powder, and garlic powder until just wilted, about two minutes. Separate and spread evenly across the mayo-herb layer.
  6. Evenly sprinkle 1 Tablespoon grated Parmesan cheese on top of the spinach.
  7. Evenly spread 1/4 cup of the shredded mozzarella cheese as the next layer.
  8. Evenly spread the tomato pieces next.
  9. Evenly spread the remaining mozzarella cheese.
  10. Evenly spread the remaining Parmesan cheese.
  11. Evenly sprinkle the remaining dried Italian herb mix on top.
  12. Place in oven and bake for 10-12 minutes or until edges are lightly, crispy brown and cheese is melted. Serve right away.
  13. Each flatbread can be cut into quarters for appetizers or served whole for one person.

Sausage variation

If you’d like to add sausage to the mix, use:

1/4 cup ground, chopped, cooked mild Italian sausage. Add it before the tomato layer.

Reduce the amount of Parmesan cheese and also adjust the salt in the spinach, because the added sausage may make this version too salty for some.

 

For other Game Day recipes, click on the links below:

 

Drumsticks  

 

Chili  

 

Hearty Soup

 

*Photo by Patti Phillips

 

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